Gluten free mocha brownies

The only thing better than a chocolate brownie is a mocha brownie!  Of course, if it is done in one bowl, it is even better!

Mocha brownies

 

250g butter chopped,

1 cup caster sugar,

1 cup dark brown sugar,

4 large eggs,

2 tbsp expresso powder – place in a 3/4 cup measure and make up the rest of the cup with cocoa powder,

1 tsp xanthan gum,

2 cups flour,

1 tbsp cream.

Chocolate coated coffee beans and icing sugar to decorate.

Preheat a fan forced oven to 180 celcius and grease a 20 X 30 cm slab pan.  (I sprayed it with plenty of olive oil spray, and the brownies came out without a drama).

Melt the butter in a large, microwave safe bowl.  Try it for 30 seconds first, then shake, if not melted try another 30 seconds.  Mix in sugars, then eggs one at a time, mixing well between each egg to make sure the mixture comes together well.  Add the dry ingredients slowly, mixing to ensure they don’t go lumpy, then add the cream at the end and mix through.  Spoon into dish and cook for 20 – 30 minutes – check with a skewer, you want the skewer to come out clean, but don’t overcook the brownies or they will be more like cake than chewy, gooey brownies.

Turn out onto wire rack to cool, and straight away, using a sharp knife, gently mark out the squares you will cut, and place a chocolate covered coffee bean on each square, you do this while they are warm so that the chocolate melts a bit and the bean sticks to the top of the brownie.

 

Allow to cool about 10 minutes, then transfer to a board, using the pre marked lines cut through, dust with icing sugar and serve.  Brownies are best warm, but if you let them go cold they are still tasty.  Enjoy.

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